• Preheat oven to 350 F. Prepare a standard cookie sheet by spraying with baking spray.

For the crust:

• In a stand mixer with a paddle attachment, cream together softened butter and white sugar 3-5 minutes until fluffy and creamy. Add eggs one at a time, mixing well after each egg. Add vanilla and mix well.
• Add salt, baking powder, and flour and mix on low speed until combined.

  Reserve one heaping cup of dough for topping the bars.
• Roll remaining dough into prepared cookie/baking sheet.

For the filling:

• Combine strawberries, lemon juice, and 2 Tablespoons sugar in a medium bowl and let sit 5-10 minutes to release juices. Can be done ahead of time and refrigerated until ready to use.
• In clean bowl of stand mixer with paddle attachment, beat cream cheese, plain greek yogurt, and sugar until smooth. Add eggs one at a time and mix well between. Add vanilla and mix well. Pour over crust and spread evenly.
• Spread strawberry mixture evenly over cream cheese filling, being careful not to mix together. Spread 1 cup reserved crust dough evenly over filing in flattened pieces.

  Bake @ 350 for 30 minutes, until middle is set and jiggly.

For the icing:

• While bars are baking, combine powdered sugar, milk (or lemon juice), and vanilla. After bars have cooled for 15-20 minutes, drizzle over bars and allow to harden before slicing and serving. Best served at room temperature.